Homemade Chicken Noodle Soup (gluten-free!)
- 2 tbsp avocado oil
- 1 medium yellow or red onion, roughly chopped
- 2-3 large organic chicken breasts, trimmed and tenderized
- 8 cups chicken stock or bone broth
- 1/2 tsp thyme
- 1 tsp dried parsley
- 2.5 tsp sea salt
- 1/2 tsp ground pepper
- 4 large loose carrots, peeled and chopped
- 4 stalks celery, chopped
- 1/2 package brown rice capellini noodles or noodles of choice (Jovial brand is what I use)
- freshly chopped parsley
- spicy kimchi sriracha
- ground pepper, to taste
Cover the chicken breasts with parchment paper and beat them with a meat tenderizer (or rolling pin or small skillet, in a pinch) until they’re about . inch thick. Dice the chicken into 1-inch pieces and set aside.
In a large pot over medium-high heat, heat the oil. Add the carrots, celery, and onion, and cook for 5 to 7 minutes, stirring constantly. Add the diced chicken and cook, stirring, for another 5 minutes, or until the chicken is beginning to turn opaque. Stir in the broth, salt, pepper, thyme, and parsley. Bring the mixture to a boil, add the noodles, and cook on high, uncovered, for 13 to 15 minutes or until the noodles are cooked to your desired firmness. Reduce to low heat, and simmer for 5 more minutes to combine flavors.
Ladle the soup into bowls, and top with additional black pepper, chopped parsley, and your choice of hot sauce, if desired.
Can you sub zucchini noodles for the rice noodles? How can this be made in an instapot?
I subbed for zucchini noodles and it was the bomb! 😍🤤
Ashley Nicole Fox says
How many grams for 1/2 package of Capelilini noodles? My package is 454 g, so half of that?
Rebecca Woodson says
Wow! Made this tonight with a bit less broth and used rotisserie chicken pulled apart to make this delicious recipe come together even faster! Seriously the most flavorful chicken noodle soup ever for this cold, rainy day in Ohio!
Yummm! I made something similar the other night and used Trader Joe’s fresh, gluten-free egg fettuccine pasta. Sooo good!
Molly Landers says
I really liked this! I would only recommend to cook the carrots and zucchini a little bit if following the times suggested above. Mine came out pretty crunchy, but still very tasty!
This chicken noodle soup was so delicious! I usually boil the chicken then add it to the soup but I now prefer Rachael’s way! Cooking it with the onion definitely added a lot more flavor and kept the chicken more juicy. I did not have any celery but added zucchini to it instead and it worked perfectly. I also used the Trader Joe’s quinoa and brown rice spaghetti noodles and *chefs kiss* it was delicious. I also suggest tasting it throughout the cooking process to make sure more salt or other seasoning are needed. Yum yum! Enjoy!
Angie Nguyen says
I made this last night but I added more seasonings. I added 1/2 tsp basil, oregano and two cubes of those chicken bouillon. I also added spinach toward the end of the cooking. I used egg noodles pasta. It turned out so flavorful and such a huge hit with the husband and father in law.